Easy No Yeast Cinnamon Rolls

Easy no yeast cinnamon rolls means you can enjoy freshly baked cinnamon rolls in an hour! No double rising! This is my husbands Great Grandmothers recipe and I'm so happy and honored to share it with you!

Course Breakfast & Brunch

Cuisine American

Keyword brunch, cinnamon rolls, easy, no yeast

Prep Time 25

Cook Time 28

Additional Time 7

Total Time 1

Servings cinnamon rolls

Calories 208

Author Laurie McNamara

Ingredients

FOR THE FILLING:

1/3 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt

FOR THE ROLLS:

2 cups unbleached all-purpose flour
1 heaping tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter cut into pieces
3/4 cup cold whole milk

FOR THE ICING:

1 heaping cup powdered sugar sifted
6 tablespoons heavy whipping cream
3/4 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 375℉ (or 190℃).
In a small sauce pan melt 6 tablespoons of butter. Measure a tablespoon into a 9-inch deep-sided pie dish and brush the bottom and sides generously.
Pour the remaining butter into a small bowl with both sugars, cinnamon and salt. Stir until combined and set aside.
In a large bowl combine the flour, baking powder, 1/2 teaspoon kosher salt and drop in the 6 tablespoons of cold butter. Use a pastry blender to cut the butter into the flour mixture. Once it resembles small peas, pour in the milk. Use a rubber spatula to combine. Use hand to gently need any loose flour/butter pieces into dough. DO NOT OVER WORK.
On a lightly floured surface, roll the dough out to a 10 x 6 rectangle. Pour the filling mixture onto the dough and use an offset spatula to spread the filling to the edges of the dough.
Starting at one side, roll the dough tightly, going back and forth until the dough is in a log shape. Place the roll onto a parchment lined small sheet pan and place in the freezer for 10 minutes. This will make slicing the cinnamon rolls easier.
Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces. Cut each piece into thirds, so you will end up with 12 slices.
Place in prepared pan and bake on the middle rack of your oven for 28 minutes, rotating the pan halfway through baking.
While the rolls are in the oven baking, start making the icing by combining the sifted powdered sugar, heavy cream and vanilla extract.
Once the cinnamon rolls are golden, remove and instantly pour the icing over top. Use an offset spatula to carefully spread the icing evenly.
Serve immediately.

Nutrition